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Cheese from Italy, Lombardy
Whole cow milk is set with liquid bovine rennet at 32–40 °C, broken twice to hazelnut-size grains without heating and moulded in square forms. The cheese is kept warm 8–16 hours to sour, salted dry or in brine, and ripened at least 75 days on wooden boards in rooms rich in moulds, where the rind is sponged with salt water and brushed.
| Whole cow milk from Frisona Italiana and Bruna Alpina cows of the area | The 2011 single document names raw milk; the ONAF sheet also allows milk pasteurised at 71.7 °C for 15 seconds[salva-oj2011][salva-onaf] |
| Natural or selected starter made from native strains of the production area | [salva-onaf] |
| Liquid bovine rennet only | [salva-onaf] |
| Salt, dry or as brine | [salva-onaf] |
| Starter | natural or selected starter from native strains of the area |
Total time across the recorded steps: 2.5 months
What changes: Starter and liquid bovine rennet set the whole cow milk
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Whole cow milk is set with liquid bovine rennet at 32–40 °C, broken twice to hazelnut-size grains without heating and moulded in square forms. The cheese is kept warm 8–16 hours to sour, salted dry or in brine, and ripened at least 75 days on wooden boards in rooms rich in moulds, where the rind is sponged with salt water and brushed. Made in 5 steps over 2.5 months. The longest step, ripen and sponge the rind, takes at least 2.5 months (European Commission 2011) and runs at 2–8 °C (ONAF (national organisation of cheese tasters)). Native lactic starter, natural or selected from strains of the production area; no source names the species does most of the fermenting.
| Main step | at least 2.5 monthsSet[salva-oj2011] | Ripen and sponge the rind |
|---|---|---|
| Temperature | 2–8 °CReported[salva-onaf] | Ripen and sponge the rind |
A soft washed-rind cheese ripened from the outside in, in square moulds. Mould from older cheeses in the ripening rooms seeds the younger ones, and the rind is sponged with salt water and brushed.
The 2011 EU single document names whole raw milk. The ONAF sheet lists the milk as whole, raw or pasteurised. Where milk is pasteurised, it gives 71.7 °C for 15 seconds or an equivalent. Products made from raw milk can expose people to germs such as Campylobacter, E. coli, Listeria, Brucella and Salmonella (CDC).
Every number is labelled with how it is known. How this atlas is made
The name comes from the old practice of saving (salvare) surplus spring milk by making this cheese. The single document cites cheeses shown in 17th- and 18th-century frescoes. The name was entered in the EU register as a PDO by Regulation (EU) No 1377/2011 of 20 December 2011 [salva-reg2011].
